Zucchini Corn Bread
on Aug 18, 2024
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Light, fluffy, and perfectly moist, this Zucchini Cornbread is a unique twist on a classic recipe! This bread is easy to make from scratch and is ready within 30 minutes.
I always like to try new food combinations, and zucchini cornbread is one that does not disappoint! The zucchini in this recipe takes the cornbread to the next level by adding moisture, a subtle sweet taste, and color.
This cornbread is made entirely from scratch but only takes about 30 minutes to make, which is something that I appreciate on a busy day. You can lather this cornbread up with butter, drizzle it with honey, or serve it with a bowl of homemade chili.
Table of Contents
17 Best Cornbread Recipes Ever!
Why You’ll Love This Recipe
- The texture is light and fluffy.
- The zucchini and sugar add a soft, sweet flavor that balance the strong cornmeal.
- It is super easy to make and can be ready in about 30 minutes.
Recipe Ingredients
- Yellow Cornmeal—To give your cornbread a nice color, classic flavor, and crisp exterior!
- Flour—All-purpose.
- Zucchini—Shredded. Don’t worry about peeling it first.
- Eggs—Act as a binding agent.
- Milk—I usually use whole milk, but you can use 2% or skim milk as well.
- Sugar—Adds a little extra sweetness to the dish.
- Butter—Melted
- Baking Powder and Baking Soda—To help provide a fluffy texture.
- Salt—Enhances the other flavors of the cornbread.
See the recipe card for full information on ingredients and quantities.
How to Make Zucchini Cornbread
Step #1. Preheat the oven and grease a baking pan. In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
Step #2. Make a well in the center of the dry ingredients, and add the milk, eggs, and butter, then stir.
Step #3. Add the zucchini and stir.
Step #4. Add the batter to the prepared pan and place in the oven. Cook until the bread is golden brown. Allow the cornbread to cool.
Recipe FAQs
Definitely! One of my favorite things to do with zucchini is shred it, then freeze it to make bread months later. If you use frozen zucchini, place it on a plate or tray and allow it to thaw at room temperature. You can also place it under running water to speed up the process. Once it is thawed, pour out any extra liquid. Using a strainer is an easy way to do this step. Keep in mind that you won’t need to wring it out or dry it after you get rid of excess liquid, because some moisture is good for the bread. Now you’re ready to go!
Zucchini tends to have a lot of moisture, especially when shredding it. While too much moisture will cause the cornbread to have a gummy texture, you don’t want it completely dry for this recipe. To get rid of most of the moisture, you can either wring out the zucchini in a clean kitchen towel, or pat it dry with a couple layers of paper towel!
Yes, it is possible. Once you add the milk, eggs, and butter, you should mix the batter until everything is just combined. This is to avoid the flour in the batter becoming too developed, which will cause the cornbread to have tunnels and a tough texture. After the batter is mixed you will add the zucchini, so be careful that you incorporate it until just combined as well, since everything will already be mixed together. For tender and soft cornbread, don’t overmix!
How to Serve and Store Zucchini Cornbread
Zucchini cornbread can be served as a snack or a side dish! We like to keep it simple and enjoy it warm with some butter on top. You can also add it as a side to BBQ pork, fried chicken, chili, or any kind of stew. The savory flavor and tender texture pairs well with almost anything.
You can store this cornbread on the counter or in the refrigerator. Wrap the cornbread tightly with aluminum foil or plastic wrap, then place it in an airtight container or Ziploc bag. It will stay fresh for up to 2-3 days in a cool dry place, or up to 5 days in the fridge!
Expert Tips
- You can use white whole wheat flour for this recipe instead of all-purpose. It will just give you a more dense, but still very tasty, pan of cornbread!
- There is no need to peel the zucchini for this recipe! The skin can add a beautiful color and extra flavor.
- You will want to lightly beat the eggs before you add them to the dry ingredients so that they incorporate quicker!
- Make sure you grab yellow cornmeal, not white cornmeal.
More Cornbread Recipes To Consider
15-Minute Recipes
Cornbread Waffles with Chili – 15 Minute Dinner Idea
From Scratch Recipes
Best Cornbread Recipes
Cornbread Recipes
Hush Puppies Recipe
Cornbread Recipes
Hot Water Cornbread
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Easy Zucchini Corn Bread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 4 tablespoons butter, melted
- 2 cups zucchini, extra moisture removed
Instructions
- Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
- In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
- Make a well in the center of the dry ingredients and add the milk, eggs, and butter. Stir until just combined.
- Add the zucchini and stir until just combined, don't over mix.
- Add the batter to the prepared pan and place in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 minutes.
- Let the cornbread cool for 5 minutes and then serve warm.
If I wanted to make this into muffins, would I change anything? Especially on temp or time?
The cooking time is about it, everything else should be the same and work just great! Will you let me know how it turns out?! I’d love to hear!
You know zucchini in cornbread just sounds wrong! But….I will try it…..happy day!
I’ve never tried zucchini in cornbread before. What a fabulous idea. It looks delish!